Formulation and sensory evaluation of Prosopis alba (algarrobo) pulp cookies with increased iron and calcium dialyzabilities

Plant Foods for Human Nutrition

Volumn 61, Issue 1, 2006, Pages 39-44

  Bernardi, C ^a   Drago, S ^a   Sabbag, N ^a   Sanchez, H ^a   Freyre, M ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Calcium availability enhancers; Iron availability enhancers; Iron dialyzability; Prosopis; Prosopis cookies

Indexed keywords

ASCORBIC ACID; CITRIC ACID;

ADULT; ARTICLE; BIOAVAILABILITY; CALCIUM INTAKE; CHEMISTRY; CONSUMER; DOSE RESPONSE; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; INTESTINE ABSORPTION; IRON INTAKE; MALE; MIDDLE AGED; NUTRITIONAL VALUE; PROSOPIS; TASTE;

ADULT; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; CALCIUM, DIETARY; CITRIC ACID; CONSUMER SATISFACTION; DOSE-RESPONSE RELATIONSHIP, DRUG; FEMALE; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; INTESTINAL ABSORPTION; IRON, DIETARY; MALE; MIDDLE AGED; NUTRITIVE VALUE; PROSOPIS; TASTE;

PROSOPIS; PROSOPIS ALBA;

EID: 33746029431     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-006-0012-x     Document Type: Article

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